Chocolate-Pumpkin Cupcakes with Orange Buttercream Frosting

Ingredients

• FOR THE CUPCAKES:
• 1 package Devil's Food Cake Mix, Duncan Hines, 18 Ounce Box
• 15 ounces, weight Canned Pumpkin
• 2  Large Eggs
• 2 Tablespoons Canola Oil
• 1 teaspoon Cinnamon
• ½ teaspoons Fresh Grated Nutmeg
• ¼ teaspoons Ground Cloves
• FOR THE FROSTING:
• 2 sticks Butter, Room Temperature
• 4 cups Powdered Sugar
• ⅛ teaspoons Salt
• 1 Tablespoon Finely Grated Orange Zest
• 4 Tablespoons Fresh Squeezed Orange Juice
• Yellow And Orange Food Color
• Assorted Halloween Sugar Decorations

Preparation Instructions

Preheat oven to 350 degrees F. Line muffin tin with cupcake papers (recipe makes roughly 18).

In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon, nutmeg and cloves. On medium speed with electric mixer, beat for 3 minutes. Using an ice cream scoop, fill paper liners with the batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes then remove cupcakes to a wire rack to cool completely.

Frosting: Beat butter until light and fluffy. Add 3 cups of powdered sugar and beat on low until combined. Add salt, grated orange peel, and 2 Tablespoons of the orange juice. Beat on medium speed for 3 minutes. Add enough yellow and red food color for desired orange color. Blend in enough remaining powdered sugar and orange juice to reach a consistency to pipe swirls onto the cupcakes.

Put frosting in a piping bag (or a Ziplock bag with the corner cut off) and pipe swirls onto the cupcakes. Top with candy decorations.